As trailrunner says, there are recipes on the website including one for turkey. Re the probe -- it's excellent for large pieces like roasts and needs to be inserted all the way in. I used autoroast for the turkey last year. The way I cooked turkey forever is to jump start it at 425 for 20 minutes, then lower the temperature to 325 for the remainder of the cooking. I tent the top with foil after the first 20 minutes. That's what autoroast does more or less. I usually do a 12 pound turkey, which always was done in about 3-1/2 hours. But the 325 is very gentle on autoroast, I baste and that loses oven heat and it takes 15 minutes or so to come back up to temperature. So with the basting and time lag to return to the right temperature, the turkey was taking too long. So I adjusted the temp up to 335 for the duration, which is my suggestion unless you don't plan to baste. My oven is very accurate and I've done the same recipe for 20 years. If this is the first time you're doing a big turkey, I'll make some suggestions to help it along. I remove mine from the fridge before I go to bed and put it in the laundry room sink -- not stuffed. My laundry room is cold -- 62 to 68 degrees. You don't want to do that in an 80 degree kitchen but if you have a colder room (my sister in law used her screen porch) it will help. I don't put raw egg in the stuffing and I stuff right before roasting. So I leave the stuffing out overnight also -- again in a cool room (62-68 degrees). (If you need a mushroom/sourdough stuffing recipe I'm glad to share, send me an email). I do chicken right on the rack but use a roasting pan for a big turkey. Last year, I got the probe into the turkey leg first then connected it in the oven -- either way it's tricky since something is hot. I managed to get it into the thickest part of the leg, not touching the bone. I'd be interested in what others have to say but with an 18-20 pound turkey I think you're looking at 5-1/2 to 6 hours of cooking time with the autoroast at 425-335 provided the turkey and stuffing are not refrigerator-cold and ajusting for the quickest possible basting 4 times during the cooking (unless you have someone strong to take the turkey out of the oven to baste). You could call Miele consumer help people to verify that.

My mom always bought the largest turkey she could find -- had to be over 20 lbs and was 24 lbs one year. For Thanksgiving, I have tended to follow suit because I now have the gang, and the saddest thing ever at Thanksgiving is not having leftovers (it happened one year. I was really upset and cooked another turkey that weekend. :D This year, we had a 20-21 lb turkey but only had 10 coming. We had more leftover than usual, but it wasn't too much. The turkey was free in a grocery store promotion, so it is a lot of good eating for very little money (some with the rub and brine), it's easy to cook and everyone loves it. I have cooked 2 smaller turkeys side by side in a very large roasting pan. That works too. If it is just for us, I will cook a 12-14 lb turkey. Rhome, have you used the convection roast cycle on that Wolf oven of yours for roasting turkey or whole chickens? Fabulous! We brine our turkey, but not the chickens. I use a dry rub, may stick some lemon or orange in the cavity (the rub we use most often has citrus in it too) and pop them in on the preset convection roast cycle. The hot air of the convection sears the skin, seals in juices and it cooks fast. I think our 21 lb bird took about 3 hours - and it was moist, juicy and the flavor was fantastic. We may do turkey at Christmas or New Year's and experiment, but I doubt we will every make our Thanksgiving turkey any other way. I love that convection roast cycle.

Air "frying" is not necessarily healthier than deep frying if you are using frozen pre-battered "oven ready" products. Many of these products have a lot of fat in them and the coatings to promote crispness and browning. More than would be absorbed by properly deep frying the same item in its non "oven ready" form at the correct frying temperature. The only way to achieve fried foods is to either have the fats outside the food or in the food. Anything else is convention roasting or baking.

My adult kids have encouraged me to get one, but like so many here, we don’t fry foods. And, it’s just the two of us now, so I’m not cooking big batches of anything. As I’ve mentioned recently, DH and I are also heading towards vegetarianism. And, we don't eat bread, potatoes, wheat flour anything, or white rice. I also don’t want more kitchen clutter! We spent Super Bowl Sunday with friends and she had received one for Christmas. She wasn’t sure she liked it all that much, although we did put in some of the already cooked Buffalo Wings we‘d picked up on the way there. They were already crisp, so I‘m not sure what it did other than warm them. To me, it looked like a giant black and tan plastic egg on her counter. That’s something I would NOT like to look at every day, all day long! I have a double wall oven with convection option and I use convection a lot. I also have a good microwave. So, especially after seeing my friend’s new air fryer/giant egg, I’m definitely leaning away from getting one myself.